Garbanzos=Chickpeas

Is it a garbanzo bean or is it a chickpea?  Well, it's both.  This beige-colored legume is adored and consumed around the world.  And why not?  It's tough to ignore how delicious it is when pureed into hummus or tossed with a yogurt-curry dressing.  I am getting hungry just thinking about it.

Chickpeas are also a magnificent source of nutrition.  They are a good source of fiber, folate, lean protein and even antioxidants.  With that being said, they are also on the "must-have" list of foods that help with fertility.  Luckily I really love beans, so this is great news!

I wanted to share with you how easy it is to cook beans from scratch.  I know that it's much easier to buy the canned versions, but I promise that you will save money this way.  Not only that, but you will save yourself from consuming extra sodium (many canned versions are salted) and BPA (Bisphenol-A), a toxic form of plastic that often lines cans.  By planning ahead, you can have fresh, clean, lovely beans anytime you want!

First, spread the beans out on a cookie sheet and check for stones or other debris.  Next, give them a good rinse (to get rid of any dust or any other little particles).  After that, place them in a bowl or container and cover them with 3x their volume of water.  Place them in the refrigerator and watch them grow!  (This process is best overnight but you can also get the same benefit from a six hour soak).
 

Ready for a night of soaking

Now you're ready to cook!  Yes, it's just that easy.  Drain your beans and put them in a pot, cover them with fresh water, and bring them up to a slight boil.  As soon as you reach that boil, turn the heat down and let them simmer.  Chickepeas will take about 1-1.5 hours.  Be sure to check them every once in a while to make sure there's enough water in the pan (it's hard to cook them without the water!).  About 15 minutes before they're done, throw in a little salt.  This helps season them, which makes them even more delicious.



Wow, look at them now!

That's it!  Now it's up to you!  The options are endless.  I made my chickpeas into a puree with lemon juice, parsley, roasted garlic and cayenne pepper.  I spread that on some grilled whole wheat sour dough bread and topped it with baby arugula.  A beautiful snack!

Genetically Modified Foods - An interesting article

My husband so kindly passed an article along regarding a story recently published in the Chicago Tribune.  It's about genetically modified foods (or GMO's) and their presence in our food system here in the US.  

What exactly are GMO foods?  The article states that "genetically modified crops differ in that the plants grow from seeds in which DNA splicing has been used to place genes from another source into a plant. In this way, the crop can be made to withstand a weed-killing pesticide, for example, or incorporate a bacterial toxin that can repel pests."  Does this sound crazy and weird to anyone else???

Some interesting facts from the article:

"Used in an estimated 70 percent of all American processed food, genetically modified crops make up 93 percent of all soy, 86 percent of all corn and 93 percent of all canola seeds planted in the U.S., which makes stocking only non-GMO products difficult."

GMO foods are prohibited from being grown in Japan, Europe and Britain.

Labeling of GMO foods is not required by the FDA and they believe that GMO foods do not "differ from other foods in any meaningful or uniform way."

Want to avoid GMO foods? (from the article)

•Look for the Non-GMO Project Verified seal, which is the only third-party-tested verification program in the U.S.

•Choose certified organic foods, which cannot contain genetically modified ingredients or feed (for animals) as part of their certification.

•The most common genetically modified crops are field corn (used for grain, processed food ingredients and animal feed), soy, canola, cotton, alfalfa, sugar beets, wheat, rice and flax, although the last three are not yet commercially grown.

•These crops often are added to processed foods as oils, sweeteners and soy proteins but also can be part of amino acids, aspartame, ascorbic acid, sodium ascorbate, vitamin C, citric acid, sodium citrate, ethanol, flavorings (natural and artificial), hydrolyzed vegetable protein, lactic acid, maltodextrins, microbial growth media, molasses, monosodium glutamate, sucrose, textured vegetable protein, xantham gum, vitamins and yeast products, according to the Non-GMO Project.

•Unless sugar is labeled as pure cane or organic, it likely contains sugar from genetically modified sugar beets.

•Most fresh produce is GMO-free except Hawaiian papaya, crookneck squash, zucchini and a small percentage of sweet corn.

Whole Foods and Trader Joe's say all their store brand items are sourced from non-GMO foods.

Please read the article for more information: http://www.chicagotribune.com/health/ct-met-gmo-food-labeling--20110524,0,5841902.story?page=1

My personal opinion

To be honest, I am not a fan of GMO foods.  Anytime human kind starts to play with the DNA of our food, I get a little scared.  Sometimes I wonder if we are just too bored or too smart for our own good.  No one knows the long-term cost of these foods on our environment or our health.  For now, I will follow the recommendations listed above as best as I can. 

The non-GMO seal from the Non-GMO project

Nutrition Tip O' The Day: Installment #3

Try a little chia.

No, I am not talking about the cute (or maybe not so cute?  Your call on that one) chia pet.  I am talking about chia seeds!  Yes, these little seeds are the new nutrition "sweetheart."  I gurantee that if you haven't heard the nutrition buzz about them yet, you will soon.

What's the big deal about these chia seeds you ask?  Well, I was wondering the same thing until a few months ago.  I had the fortunate opportunity to hear Dawn Jackson Blatner (amazing dietitian and friend) speak at a conference about these little seeds.

Turns out these tiny seeds are not only fun to eat, but are packed with nutrition.  For every 2 tablespoons of chia seed, you are getting about 130 calories, 9 grams of fat (6.5g polyunsaturated=healthy fat) 4 grams of protein and 11 grams of fiber.  Amazing!

So, why do you care that chia seeds have this great nutritional profile?  Ok, big picture here.  By spreading these little guys on your oatmeal, cereal, yogurt, pasta sauce, or sprinkling in your water, juice (known as agua fresca in Mexico, Central America and the Caribbean)....(you get my point), you are protecting your heart (thanks to those great and hard-to-get polyunsaturated fats), and your digestive tract (thank you fiber).  Fiber is not only beneficial for heart health and your digestive tract, but it also helps you feel full.  Feeling full prevents you from over-eating!  Fantastic! 

Now that I have piqued your interest,  it's time to get your hands on some chia seeds.  If you can't find them at your local market/natural foods store, try a respectable on-line source.

You can thank me now, or later...totally up to you!  :)  

Images from: http://www.navitasnaturals.com/products/chia.html

Rhubarb and Raspberry Crostata

I love to make crostatas.  That’s a weird thing to love to make, but let me tell you why.  First, I love pie crust.  In fact, I adore it.  There is nothing lovelier then a flaky, buttery pie crust.  Second, crostatas are EASY!  Pie crust can be intimidating to make with all of that rolling, moving to a pie plate and pinching.  If you don’t make them all of the time, then they can be extremely frustrating.  (I have had shed a few tears over some sad looking and tasting pie crusts)  Lastly, since the dough is kind of free form or rustic as I prefer to call it, it always works and looks cool.  Dinner guests are always impressed by it. 

The secret to this recipe?  My good friend (ok, she's not really a friend, but I would sure love to be friends with her) Ina Garten’s perfectly simple, no-fail recipe for the dough.  Really, I promise that it’s easy and it works.  I actually only use about ¾ of a stick of butter and it still turns out nicely.  This time around, I also swapped out some of the AP flour for whole wheat flour (1/4 cup). 

Crostata Recipe from Ina Garten (using just the crust recipe)

Crust Ingredients

1 cup all-purpose flour

2 tablespoons granulated or superfine sugar

1/4 teaspoon kosher salt

1/4 pound (1 stick) very cold unsalted butter, diced

2 tablespoons ice water

Rhubarb and Raspberry Crostata from Bon Appétit (using just the filling recipe)

Filling Ingredients

¼ cup cornstarch

4 cups ½”-thick slices rhubarb (about 1-1 ¼ lb)

1 6-oz container fresh raspberries

2/3 cup sugar

1 large egg, beaten

From Ina

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

Makin' the crust

  

From Bon Appétit

To make the filling:

My beautiful rhubarb from the Farmer's Market

Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. (I used frozen strawberries and blackberries because I had them on hand)

Ready for cookin'

Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

Cooked and chillin'

Preheat oven to 400°F. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Rustic indeed.  Imperfections desirable.

So easy!



Yum! Even better with a little scoop of ice cream.







  

Cookie Bar Chicago

Finally, a nice Saturday morning here in Chicago!  That meant it was time to lace up the running shoes and hit the pavement. After a delightful and leisurely run with my husband, we made a stop (as we have for the past 2 weeks) at the Green City Market.  I bought my usual bag of mixed greens and after some looking around, I decided that was enough.  I am guessing I didn't buy anything else as I may be experiencing some guilt for still having last week's rhubarb in the fridge.  Poor rhubarb, I promise to make something out of you tomorrow!

It was on our way home that something fun occurred.  Usually the trip home from the market is uneventful -  typically filled with thoughts of what kind of lunch I can make to reward our amazing resolve to get up and run.  We were only a few blocks away when I saw it.  The Cookie Bar!  Yes, we had walked by it several times, but never when it was open.

Distracted by the thought of cookies, I didn't notice that someone was filming something just outside the store.  It turns out that person was Jeffrey Saad (I guess he was on the Next Food Network Star) and he was filiming an episode of his show "United Tastes of America."  http://www.cookingchanneltv.com/united-tastes-of-america/index.html  How fun is that!?  It's pretty cool to live in a city where this type of thing happens.  We were told the episode would air in a couple of weeks and is going to feature the Cookie Bar.

Yes, back to the Cookie Bar.  This place is so much fun.  It's got a 70's disco theme and was started by a couple of guys from Hollywood.  A pretty interesting story.  You can check it out at  http://cookiebarnewyork.com/  I am still trying to figure out why their website has New York in it...maybe they had planned for New York, but liked Chicago so much that they stayed?  Hmmmmm....

Anyway, my husband and I allowed ourselves a little treat.  We went for the peanut butter chocolate chip cookie and it was amazing.  Just a little something and it totally hit the spot.   

Our very tasty cookie before we devoured it!

Strawberry Basil Bruschetta...It's a Winner!

My Strawberry Basil Brushchetta

Ok, just a little background about me.  I don't win things.  Seriously, I don't.  In fact, it's quite hilarious that out of all of the contests, raffle drawings, and other winable (is that word?) ventures I have attempted, I can't remember winning any of them. 

This non-winning thing dates back to gradeschool.  I vividly remember entering tickets for a chance to win a seletion of baked goods.  From cupcakes to cookies to rice crispie treats, there was a bounty available to win.  I think I bought at least 5 tickets (about $5 total, which is a big deal when you are 12).  When the time came around to announce the winners, I was sure that my name would be called.  I waited in anticipation...contemplating which item would make it home in my backpack.  As the selection started to decrease, so did my hopes of winning.  Turns out I didn't win that day...no treats for me.  Sure I was sad, but I got over it. 

These early lessons about losing weren't such a bad thing.  Nope, in fact, they were a true life lesson.  I always gave (and continue to give) my best in hopes of winning, but am mindful that sometimes even my best doesn't equal a win every time.  I learned that trying my best and honoring that was most important. 

You can imagine my surprise then, when I received an email notification that I had won a recipe contest that I entered a few months ago.  You would've thought that I won the lottery!  Seriously, I emailed my family as soon as I got the news and I am still so happy about it, that I can't stop smiling!!! 

Just remember, on the days that you are losing, there's a day in your future that you will be the winner.  It's truly the days leading up to that day that make you the winner.  Never give up, keep trying, and eventually you will be rewarded.

My winning recipe:

Strawberry Basil Bruschetta with Balsamic Reduction

Serves 6-12

Ingredients:

12 slices whole wheat baguette, sliced ½ inch thick

2 teaspoons olive oil

1 cup strawberries, diced small

¼ cup basil, thinly sliced

1 shallot, minced

Salt

Freshly ground black pepper

½ cup balsamic vinegar

¼ cup goat cheese, crumbled

Method:

1.       Preheat the oven to 425 degrees F.  Place the bread slices on a baking sheet and lightly brush tops with 1 ½ teaspoons of the olive oil.  Bake for about 1-2 minutes or until bread is toasted and golden brown.

2.       Combine the strawberries, basil, shallot and remaining olive oil in a medium bowl.  Season with salt and pepper.

3.       To make balsamic reduction: Place the vinegar in a small sauce pan over medium-high heat.  Simmer the vinegar until it has reduced by about 2/3 its original volume.

4.       To serve, top the toasted bread slices with the strawberry mixture and crumbled goat cheese, then drizzle with balsamic reduction.

Note: Extra balsamic reduction can be refrigerated and used as a salad dressing, a condiment for sandwiches or even a topping for frozen yogurt.

The Mighty Macaroon

My little bowl of macaroons

I have only made macaroons once before today.  I am certain of this because until culinary school, I had never heard of them.  My baking and pastry class in culinary school started at 6 am, so the memory of how they turned out isn’t so clear.  Likely they were fabulous…or at least somewhat fabulous…hmmmm, I really don’t remember.  What I do know is that I really enjoy the delightful macaroons that Fritz Pastry (a cute little pastry shop here in Chicago) makes.  I would like to believe that my culinary school versions were just as delicious.   

If you’ve never had a macaroon, I recommend giving them a try. These tasty little French confections are made from egg whites, almond flour, and confectioner’s sugar.  Food coloring is often used to turn them into cheery pastel colors.  Usually these little cookies are made into sandwiches filled with things like raspberry jam or chocolate ganache.  Another fun fact about macaroons???  They are a gluten-free treat!  Super fantastic for our friends with celiac disease. 

I used a recipe from Gourmet Magazine.  They were originally raspberry flavored, but I could not find raspberry extract to save my life.  Seriously, where can you find it?  I went to 3 grocery stores and even a Whole Foods and couldn’t find it.  So, I decided to go for an orange version.  I used orange extract in the cookie dough and added a little more to the ganache.  They taste great, but seem a little drier than I would’ve liked.  Maybe too long in the oven???  I’m not sure, but this will be a recipe that will get re-visited, I am sure of it. 

Raspberry Chocolate French Macaroons

Gourmet/December 2006

Yield: 2 ½ dozen

Ingredients:

For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract

Procedure:
Make macaroons:

Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Powdered sugar and almonds ready to get blitzed in my Mini Chop

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:

Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.



Ready for the oven

Assemble cookies:

Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Cooks' note:
Filled macaroons keep in an airtight container at room temperature 3 days.



There seems to be one missing....    :)



Green City Market Part Deux

Fresh asparagus, rhubarb (I found some!), and mixed greens.  A beautiful bounty!

It was another cold and dreary day for the market, but we braved the elements and acquired some beautiful produce.  I was on a mission for rhubarb and found it.  Along the way, I came across some fantastic looking asparagus, so I had to get that too.  Finally, back to the same farm as last week (Growing Home is the name of it) for their delicious bag of mixed greens.  They have the best mixed greens I have ever tasted and the bag we bought last Saturday lasted for an entire week!  No wilting or yucky, sticky mess at the bottom of the bag.  Beautiful for 7 days straight!  I am a huge fan and will be back. 

Now it's just a matter of figuring out what I want to do with that rhubarb.  Perphaps a coffee cake?  That sounds good.  Once I figure out what I 'm going to do with it, I'll let you know.

Advice for Women TTC

For most of you, this acronym (TTC), is a new one.  It stands for “trying to conceive.”  When I first embarked on my baby journey I found that many blogs used this acronym.  I actually really like this term as it sounds much more sophisticated than “baby journey.”   J

I am posting this blog for all women who have even an inkling that someday they would like children.  I want to pass down some advice that I never received.  In fact, after talking to many women, I have found out they are just as unaware as I was about how this whole reproductive thing works. 

I seriously wish that we came with a user’s manual.  It would be so helpful.  Think about it.  There would be a section on maintenance (brush your teeth twice a day, exercise for at least 30 minutes a day for at least 4 days a week, get at least 7-8 hours of sleep a night, etc), a section on fixing things that are broken (how to cure a cold, solutions for an upset stomach, a list of doctors to help us do all of this fixing, etc), and the list goes on. 

The one section that I would put in there would be about women’s health, more specifically women's reproductive health.  I would put the book “Taking Charge of Your Fertility” by Toni Weschler in that section.  This excellent book has taught me everything I never learned from school, my gynecologist or friends/family.  The book educates you about the phases of your cycle (did you know that there are 2 phases???  The follicular, or first phase and the luteal, or second phase), basal body temperature, and cervical mucus and position.  What?  If any of this information in unfamiliar to you, than it’s time for you to read up and become knowledgeable. 

By becoming familiar with all of these intricacies, you will be able to pinpoint when you ovulate and therefore target the best days for TTC.  This is so amazing to me and it really works.  I have been tracking my BBT (basal body temperature) for over a year now, and it has become an excellent resource.  I also check my cervical mucus and track that, as it is probably the most obvious signal that you are ovulating. 

Learning about your body now will prepare you for the future.  When I was younger, I was put on oral contraceptives for irregular periods.  At the time, this seemed great because I finally knew exactly when I was going to get my period.  In hindsight, this only put a patch on a potential problem.  I was never diagnosed with anything at the time and I never knew that this irregularity was perhaps a sign that it could be difficult for me to get pregnant in the future. 

Learn from my mistakes.  Empower yourself to learn more about your reproductive health.  Even if you don’t forsee any problems, it is still important to know how your body works.  Knowledge is power and the more you know, the more you can be an advocate for your health. 

Good luck to you all if you are TTC and pass this information along to friends and family.  Don’t be in the dark any longer about your reproductive health. 

Zucchini, the Greek way

May 11, 2011

Yes, believe it or not I am posting a recipe that is not a cookie, cake, pie, or other pastry recipe. I know, I have been on a serious baking binge, but I promise you that my husband and I do not subsist on baked goods alone...although I've often pondered if I could....   

I am always looking for inspiration for our evening meals and came across this recipe in the April 2011 issue of Bon Appetit.  I love zucchini, I really do.  So many people bash it, but in my mind, it is like a nice, blank canvas.  Think about it...you can make quick breads out of it (ever heard of zucchini bread?), you can roast it and you can even make these little zucchini fritters from it!  Amazing.  So versatile...so stop bashing it.  Seriously, it's inexpensive, low in calories, a decent source of Vitamin C, and even provides a little Vitamin A and fiber.  Good job zucchini!

The next time you have a surplus of  zucchini at your house, I recommend trying this recipe.  It is a wee bit time-consuming, but I think it's something fun to try.  I only made two modifications to this one.  First, I added a little bit of salt (about 1/2 a tsp of Kosher salt) to the mix.  The feta provides some salt, but not really enough to highlight all of those fresh herbs.  The other change?  Well, I completely ignored the idea of shallow pan frying as the recipe suggests  Instead, I found that I could easily saute these in a non-stick pan.  Much healthier and not as greasy. 

Good luck and let me know if you like them!

Zucchini Keftedes with Feta and Dill

Bon Appétit | April 2011

by Michael Symon

Yield: Makes 12 servings Ingredients: 1 1/3 pounds medium zucchini, trimmed 1 teaspoon coarse kosher salt 1/2 cup thinly sliced green onions 3 tablespoons chopped fresh dill 3 tablespoons chopped fresh mint 2 garlic cloves, minced 1 teaspoon finely grated lemon peel 1 cup panko (japanese breadcrumbs) 1 large egg, beaten to blend 1 cup coarsely crumbled feta cheese Canola oil (for frying) Plain whole-milk or reduced-fat Greek-style yogurt (for garnish) Additional chopped fresh dill (for garnish) Preparation: Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.  My zucchini - sweatin' it out  Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper.  Mint, dill and green onions  All chopped up with some lemon zest Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled. Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.  (To keep things a bit lighter, I only used about 1 tablespoon of olive oil to lightly sauté these in a non-stick skillet.  No need for all of that extra fat and calories!) Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.



Yum, now it's time to eat them.



Makin' Banana Cupcakes

I knew that I wanted to bake this weekend, but I wasn't sure which recipe I wanted to tackle.  Should I stay in my comfort zone and go for my classic brownie recipe?  Would today be a good day for my good old chocolate cake recipe?  Decisions, decisions. Luckily, something inside me said that it was time to try something new. 

Ok, no problem.  I have accumulated a nice stack of Bon Appétit, Food and Wine and other food-related magazines and books over the years - this should be easy.  After thumbing through my collection for at least an hour (I didn't even get through a third of these publications), I finally found the winner. 

Something drew me to the dog-earred page in the April 2010 issue of Bon Appétit.  Perhaps it was the little girl in me, but the thought of a banana cupcake with peanut butter frosting sounded AMAZING!  :)  Not exactly a healthy recipe, but I knew that if I could get my little chef/dietitian paws on it, I could at least make it...what are the words...yes...not as detrimental to the waistline.  (See my revisions in light purple)

FYI - these are delicious!  Seriously, so good.  I am always happy when things turn out, and these did.  The cupcakes are good all by their little delicious selves, but go ahead and add a touch of icing...a little goes a long way. 

The perfect drink pairing for this dessert???  Glad you asked, I recommend enjoying with a tall glass of skim milk.  :)

Banana Cupcakes with Peanut Butter Frosting Bon Appétit | April 2010

by Matt Lewis and Renato Poliafito

Yield: Makes 12 servings

Ingredients

Cupcakes:
1 ¼ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 very ripe large bananas, peeled
½ cup sour cream (I used light sour cream)
1 ½ teaspoons vanilla extract
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature (I used 4 Tbs butter and 2 Tb applesauce instead)

1 large egg
1 large egg yolk

Frosting:
1 ½ cups powdered sugar
1 8-ounce package cream cheese, room temperature (used light cream cheese)

½ cup unsalted butter, room temperature (didn't even use this)
½ cup smooth peanut butter (do not use old-fashioned or freshly ground) (totally used natural PB)

Chopped lightly salted roasted peanuts (optional) (not optional in my opinion, use these!)

Preparation

For cupcakes:

Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

Getting it all together

Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. (If you used the applesauce, you can add it here) Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each). (Holy cow, these seemed so full to me.  You could probably get 14-15 cupcakes out of this recipe)

Ready, set bake!

Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

For frosting:

Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Mmmmmm, so good!

Happy Mother's Day!

May 8, 2011

"A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts."  ~Washington Irving 

I love you mom!  Happy Mother's Day to you and all of the mothers out there today!!!  You are a wonderful gift to all of us.  Enjoy your special day.

Spring has sprung! Chicago's Green City Market is back outside!

May 7, 2011

Farmer's Market Finds

Today was not the most beautiful day for the Green City Market to move back outdoors, but that didn't seem to stop the crowds.  It was lovely to see all of the tents, famers and Chicago yuppies back at it.  I can't tell you how many pairs of Hunter boots I saw today or the number of fancy baby strollers. Sometimes the people watching is just as fun as finding a table of fresh ramps or asparagus.

I adore this market.  In fact, I adore most farmer's markets.  What's not to love?  Getting your produce from the hands that made it?  Nothing seems as wonderful as that.  Above is a picture of what I collected today.  A free copy of Edible Chicago (a very interesting little publication that a friend just told me about), some amazingly delicious cheese, and finally some super-fresh organic mixed greens (soooo good!). 

Oh, this is just the beginning!!!  I am hoping there's rhubarb next week.  I'll let you know...

Cookies You can Sort of Feel Good About

May 6, 2011

Truly sensible and delicious! Thank you Toll House!

Did the picture of the cookies get your attention?  I sure hope that it did.  I am a huge fan of taking something unhealthy, and finding a way to make it a little bit healthier.  Hard to believe, I know.  Seriously, this is a curse and a blessing.  I find it nearly impossible to bake anything without making healthy modifications.  Less oil or sugar, fewer eggs....what can I get away with?  Sometimes it works out and sometimes it doesn't, but it's always worth a shot.

Luckily, Toll House has saved me some of the grunt work with their Sensibly Delicous Chocolate Chip Cookie Recipe.  These cookies are quite good.  In fact, I make these for my husband to put in his lunch.  Yes, that seems very "Suzy Homemaker" of me, but they are way better for him than those processed packaged ones. No, these aren't good for you, but definitely healthier.  Everyone deserves a little sweet treat now and again, right? 

I usually make a few modifications to this recipe.  First, I swap out some all-purpose flour with whole wheat flour.  If you are scared to try half AP and half whole wheat like I did, start by substituting smaller amounts.  Try using half a cup first and see how you like it.  The next thing I do is use less sugar.  Who needs it when you're adding all of the fun chocolate chips and other goodies?  Third, I use butter in my cookies.  Margarine is just plain weird and I am not a fan.  Go with butter, trust me.  Lastly, I use a whole egg instead of 2 egg whites.  You can certainly do either, but I like just cracking one egg.  You'll be adding a little more fat and cholesterol by using the whole egg, but considering it makes 5 dozen cookies, it's really not a big deal. 

Next time you're making cookies, why not give this recipe a shot?  They really are delicious and are perfect crumbled on top of some frozen yogurt!

Sensibly Delicious Chocolate Chip Cookies

Nestle Toll House Best-Loved Cookies Cookbook

Ingredients
3 cups all-purpose flour (I use 1 ½ cups whole wheat flour and 1 ½ cups all-purpose flour)

1 ½ tsp baking soda

1 tsp salt

1 ¼ cups packed dark brown sugar (I use 1 cup)

½ cup margarine, softened (I use butter instead of margarine…butter IS better!)

1 tsp vanilla extract

2 large egg whites (I use 1 whole egg instead of 2 whites)

1/3 cup water

2 cups semi-sweet chocolate morsels (I use whatever I have in my cabinet…M&M’s Reese’s Pieces, etc)

Method

1.       Combine flour (both kinds if using my recommendation), baking soda and salt in a medium bowl. 

2.       Beat together brown sugar, granulated sugar, butter and vanilla extract in a large mixer bowl.

Yes, that's butter in there!

3.       Beat in egg whites (egg). 

4.       Gradually beat in flour mixture alternately with water.  Stir in morsels and nuts.

All the goodies...M&M's, chocolate chips and Reese's PB Cups

5.       Drop by rounded tablespoons onto lightly greased baking sheets.

The amazing cookie scooper!

6.       Bake in preheated 350’F oven for 10 to 12 minutes or until centers are set.

7.       Let stand for 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen cookies